The best brussels are bright with bite!

Serving Size: 4
Preparation & Cooking Time: 20 minutes (mostly prep)
Effort Level: Easy
Shelf Life: Can be made 1 day in advance, then reheated

Ingredients:
450g baby brussel sprouts
2 shallots
4 rashers smoked streaky bacon
100g  blanched almonds (optional)
Sprig rosemary
Olive oil
Salt  black pepper
Knob butter

Equipment:
Chopping board and sharp knife
Medium saucepan with lid
Small frying pan
Colander
Large bowl

N.B: Slice large brussels in half if using instead.

Here’s What You Do:
Fill the kettle and put on to boil then pour into the saucepan, add salt and place over a high heat.

Slice off the base from each brussel and pull off the outer leaves then mark the base with a deep cross, (for even cooking).

Tip in the brussels into the rapidly boiling water and boil for 2½ -3 minutes.  They should be bright green with a bit of bite, so test one if you’re unsure.

Meanwhile, prepare a large bowl of icy water.

Drain the brussels into a colander,  then tip into the icy water to prevent further cooking and drain once they’re cool.

Meanwhile, finely chop 2 shallots and fry gently in 2 tbsp olive oil over a low heat. Whilst they’re frying, slice the streaky bacon into thin strips and add to the shallots.

Chop the almonds into slivers and tip into the frying pan. Finely chop the rosemary needles (not the stalks) and add to the pan.

When you’re ready to serve, tip the brussels into the pan with a knob of butter. Season with salt and pepper.

Serve.